For the frostings: 1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners' sugar. 2. Begin mixing on low speed until crumbly, then increase to high and beat for 3 minutes. 3. Add vanilla extract and beat again for another minute until light and fluffy. Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. 4. Transfer 1/3 of the vanilla frosting to a piping bag fitted with flower decorating tip. 5. Beat the remaining frosting on medium speed, adding the red food coloring in a little at a time until the desired pink color intensity is achieved. 6. Add strawberry extract or strawberry flavoring oil. 7. Transfer pink icing to a piping bag fitted with a large open star tip (Image 2). 8. Pipe small stars of icing around the outside edge of the cupcakes with the white vanilla frosting (Image 3). 9. Pipe a large swirl of pink frosting in the middle of the cupcake, making two passes with the piping bag (Image 4). 10. Top each cupcake with a chocolate bonbon (Image 5).

Chocolate soup is a fun and unexpected way to end Valentine's Day dinner. Silky and indulgent, this recipe generously serves two. Use bittersweet chocolate chips or your favorite brand of chocolate bar.